1 1/2 lbs. calf liver, cleaned
Flour
Salt
Pepper
Paprika
1 tsp. wine vinegar
Dry sherry
Chervil
3 tbsp. butter

Cut calf liver into finger strips, removing skin and tubes. Roll fingers in flour which has been mixed with salt, pepper, paprika and chervil. Let strips dry. Saute strips in butter until brown, shaking and rocking the pan constantly to prevent sticking. Add 1 teaspoon wine vinegar and a small amount of dry sherry and deglaze the pan. Serve liver and sauce together, very hot. Serves 4 to 6.